For the base: pour crumbs into a bowl; stir in sugar. Add the melted butter, and stir until well combined. Press the crumb mixture into a 9-inch spring-form pan, spreading it 1 1/2 to 2 inches up the side; press flat. Freeze crust for 15 minutes.

For the filling: Using an electric mixer, beat the cream cheese, the peanut butter and the icing sugar in a large bowl until smooth. Add a cup of whipped cream and fold. Add the rest of the cream and fold until well combined.Pour the filling into the crust; smooth the top with a spatula. Cover with plastic wrap, and refrigerate until firm, 1 to 2 hours.For the topping: Heat the cream on the stove and bring to a simmer for 2 minutes. Add the vanilla and pour the hot cream on top of the chocolate and peanut butter and allow it to sit until the chocolate is melted. Let it cool for 10 minutes and pour over the top of the cheesecake and spread it evenly over the surface. Serve with a dollop of whipped cream.